Ingredients
- 2 tablespoons unsalted butter
- softened
- 2 tablespoons finely grated Parmesan cheese
- 1 1/2 cups (1-inch
- day-old) bread cubes
- preferably sourdough
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 9 -inch glass or ceramic pie pan
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
- 2 to 3 cups prepared vegetables
- such as braised leeks
- broccoli
- sauteed onions
- mushrooms
- spinach
- peppers
- tomatoes
- 4 ounces
- or about 1 cup grated or crumbled cheese
- such as Cheddar
- goat cheese
- Gruyere
- Parmesan
- fontina
- provolone
- mozzarella
- Gouda
- solo or combined
- 1 to 4 tablespoons minced herbs
- such as parsley
- chives
- tarragon
- basil
- dill
- rosemary
- marjoram
- 3/4 cup chopped crisp bacon
- diced ham or salami
- 1 tablespoon all-purpose flour
- optional
- this is good to use with vegetables that release liquid during cooking
- such as zucchini and spinach
Instructions
- Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top.
- Or for a Quick Crust, pulse bread into crumbs in a food processor.
- Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
- Evenly spread crumbs in a 9-inch glass or ceramic pie pan.
- Place pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup.
- Season with salt, pepper, and nutmeg, cayenne or paprika to taste.
- Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese.
- Pour the custard over the fillings.
- Top with more herbs or cheese as desired.
- Bake until the quiche is just set in the center, about 40 to 50 minutes.
- Cool completely on a rack before serving.
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